Copperhead Gin

Copperhead Gin is a Belgian London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins built on a restrained botanical selection, focusing on clarity and balance rather than complexity for its own sake. Created by pharmacist Yvan Vindevogel, the formula draws inspiration from the long-standing association between gin and botanical elixirs. To develop the recipe, Copperhead partnered with an established jeneverGeneverThe Dutch and Belgian ancestor of gin, based on malt wine. "Jonge" is more neutral, "oude" more malty.GlossarySee Genever gins distillery, ensuring traditional copper pot distillation and precise control over the extraction of flavour compounds.

Citrus · Dry · Spicy · Herbal

The botanical structure centres on juniper, coriander seed, cardamom, angelicaAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary root and orange peel.

On the nose, the gin opens with a clean juniper aroma lifted by bright citrus oil and a subtle, warm spice note from cardamom.

The palate reflects the same direct approach: citrus leads with a crisp, slightly zesty edge, followed by a progression of spice elements where coriander and cardamom develop warmth without overt heat. Angelica root reinforces dryness and structure, giving the gin a linear, well-defined profile. The finish is long, dry and gently spiced, with juniper maintaining presence throughout.

Copperhead Gin has received multiple recognitions, including a Gold medal at The Spirits Business Awards in 2016, highlighting its consistency and execution within the classical London Dry category. Its clean profile lends itself well to a balanced Gin and Tonic with a neutral tonic water and a thin twist of orangeTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary peel as garnish. In a cocktail context, Copperhead works particularly well in classic builds such as a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, where its dry and citrus-forward structure remains distinguishable against other flavour components.